Monday, October 22, 2007

DRIED SHRIMP ROUGAIL

One day in August, after having seen an interesting Reunionese recipe (see link), I left a comment on Murielle's blog ("Couverts Et Découvertes") and innocently commented on the fact that it was a pity I could not make it because I didn't know where to find the "dried smoked shrimps (Chevaquines)" that she used to create her dish. To my surprise, she kindly offered to send me some in order to test that very special recipe from her childhood!So, a few days later, I was all excited when I discovered her promised packet in my letterbox! I was so happy and thrilled! I was going to be able to test her "Rougail De Chevaquines" that had made me salivate and dream while sitting at my computer...Thanks for having given me the opportunity to discover and taste the food that your grandmother made when you were a child!!!

A "Rougail" is generally a condiment that accompanies the traditional Reunionese curries ("carry" in French). It is made with diced tomatoes, pounded ginger, chopped onions and chilies. Certain fruits and vegetables can be added to the mixture. When shrimps (fresh or dried), meat and sausages are added to the sauce, it then becomes a dish and no more an accompaniment...This "Dried Shrimp Rougail (Rougail De Chavaquine)" is a wonderful dish that contains all the magical creole savor from Reunion Island in the Indian Ocean. It is simple, yet exotic and unique as well as very special. I am aware that, when trying it for the very first time, some people will not like it because of the very strong and pungent taste of the dried smoked shrimps that add a peculiar and alien flavor which could leave you perplexed, but which you might learn to like! The acidity and sweetness of the tomato counterbalances the shrimpy and smoky aromas of the dish in a harmonious way and makes their specific taste all the more approachable. The chilies, an incontrovertible ingredient of the creole cuisine, add a gorgeous fiery and spicy touch that'll instantly wake your tastebuds and bring some warmth to you palate.At first glance, this dish might seem very modest, but it is a deceiving impression. Nothing about it is common or mainstraim. You will be astonished to find out that it is multifaceted and complex in flavor! A taste experience that you'll not regret!

Serves 2.Ingredients:100g Dried smoked shrimps (chevaquines)1 Onion, chopped3 Tomatoes, diced2 Tbs Oil2 Bird's eye chilies (see link)1/2 Tsp Sugar (optional)1/2 Tsp Salt (or to taste)Some waterMethod:1. In a sieve, rinse the shrimps well, until all the sand has been washed away.2. Strain well.3. Heat a pan (or frying pan), add the oil and the dried shrimps. Fry for about 1 minute.4. Then add the chopped onion and stir-fry over low heat until translucid.5. In a mortar, pound the chilies with the salt.6. Add the diced tomatoes, the sugar and the chili mixture to the onions/shrimps in the pan.7. Let simmer over low heat for about 10-15 minutes while constantly stirring (add some water if necessary).8. Serve.Remarks:The "Dried Smoked Shrimps" come from West Africa. You should find them in any good African supermarket.You might find that the "Dried Smoked Shrimps" have a strong flavor., so you may want to divide the quantity of shrimps used for this recipe.If the "Bird's Eye Chilies" are too hot for you, replace them by any other chili (mild) of your choice or by a few drops Tabasco/chili sauce...The "sauce" should have reduced and thickened a bit, but should not be too dry.

Last time I went to the indian area, I found those dried shrimps and of course, I thought of Murielle's rougail. I like exotic spicy food so I bought some chevaquines in order to cook them Murielle's way. You seem to like her recipe so I'll surely try it. I'll give you my opinion then.See ya!!!Alexandra

Well, for the first time since I've known your blog, I can't say I'd relish this one... since I'm allergic to sea food, actually everything that comes out of the sea. I know, I know ...you'd tell me I don't know what I'm missing, just like everyone else does, but I do know, as one of my motto is to "never say you don't like until you've tasted"... and it is not me who doesn't like, but IT that doesn't like me. Nevertheless, your dish looks absolutely delicious, I simply love those foods that look like a mish-mash of flavors and although I pretty much never seem to make pictures of them look appetizing, you surely succeeded here!

Looks intersting. My father who was Nigerian used dried and smokes fishes in his soups and stews. So this is familiar to me. It is a aquired taste, but if done right can be very delicious. I see a lot of dries smoked shrimps in Chinatown shops here in Chicago. Will buy some and try.